Citrusy Mango Butter

• 2 pounds Mangoes, chopped (about 6 whole mangoes)
• 2 tablespoons Whole Cardamom Pods (about 8-10 pods).
• 1/4 cup Fresh Lime Juice
• 1/4 cup Fresh Lemon Juice
• 1/2 cup Fresh Orange Juice
• 3 1/2 cups Granulated Cane Sugar or Evaporated Cane Juice

1. Prepare a water bath, and ready (and sterilize) six jars, lids, and rings (or use Weck rubber seals). Sterilize any other equipment you plan to use- like funnel, measuring cup, stirring spoon, etc. Place a small plate in the freezer.
2. Combine the chopped mangoes, cardamom pods, and citrus juice in a wide, non-reactive pot (like a copper pot or enamelware dutch oven). Make sure that the juice mostly covers the mangoes. If it does not, add a little bit of water (about 1/4 of a cup). Bring the liquid to a simmer on medium heat and cook for about 25-30 minutes, until there is very little liquid left in the pot.
3. Remove from heat and use a slotted spoon to remove the cardamom pod. Using a stick blender (or a food processor), puree until there are no visible chunks.
4. Combine the puree and the granulated sugar. Cook on medium low heat until the sugar is fully dissolved (this will take 10-15 minutes). Increase heat to medium, and simmer gently for another 20-25 minutes, until thickened. Place a dollop of jam on the frozen plate- if it retains its shape and does not weep or run, it is ready.
5. Ladle into sterilize jars. Process in a boiling water bath for ten minutes. Turn off heat and allow jars to sit in the hot water for an addition 5 minutes. Allow jars to sit over night before testing their seals. Processed jam will keep for about 6 months.

mangoes, cardamom, lime juice, lemon juice, orange juice, sugar

Taken from food52.com/recipes/17322-citrusy-mango-butter (may not work)